Thursday, 8 November 2007

Bean Chilli with Tomato Spicin' Wedges

I'm super concious on this blog of posting brown bowls of sludge, as many other Vegan sites do...It just isn't appetising. This recipe is a bit sloppin', but very tasty, and the wedges make a perfect partner to dip in to this spicy delight!

*Firstly, the vegetables you put in are totally dependent on what you have in your cupboard or freezer. If you don't have a bunch of veggies to put in, try putting in another can of beans (maybe butterbean or even chickpeas) to bulk it up a bit.*

1/In a saucepan, gently fry the onion in a drizzle of veggie oil until the onion goes a bit transparent. Add the garlic and fry for a further 30 seconds, then add all the other ingredients.

2/Bring to a simmer, and leave simmering with a lid half on for about 30 minutes, stirring occasionaly until the parsnip and carrot are cooked. This should hopefully be around the same time as your wedges! If the mixture is too 'wet', try mixing a heaped teaspoon on plain flour in a little water then stir into the chilli for a few minutes.